- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the all employees is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed opened and exposed employee food stored with food intended for customer sale.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bug spray are present in the mop sink area and are not needed for food service operations.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Your managers have not obtained a Fort Worth Food Manager's Certificate or it is not available.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the serving line did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave and water spout on drink machine located in the food establishment has/have adhering foreign material.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Observed side door open on dumpster.
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 01/19/2016 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The Tomatoes diced (60.8 F), tomatoes sliced (61.4 F) and swiss cheese ( 43.4 F). is at an internal temperature of 44 F to 61 F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The all employees did not follow procedures for proper handwashing. Employees need to make sure to wash their hands after handling sanitizer towels. It was observed that all employees who handled sanitizer soaked towels do not wash their hands for the 20 second duration before putting on a new pair of gloves.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking and or eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. It was observed around several areas of the food establishment that there are either drinks and or food items where they do not need to be. Piece of cake inside the reach in freezer, bottles of water inside the reach in refrigerator and cups of other undisclosed drinks around food prep areas.
- Evidence of Insect Contamination - 3 penalty points
flies and gnats were observed in or around the food establishment.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the food establishment is at an inadequate concentration of < 150 ppm to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The utensils located in the food preparation area has/have adhering foreign materials. The slicer in the back room also had adhered foreign materials. The in-use utensils (knives and scoops for sandwich making) used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. The self serve water and tea ice dispenser located in the self service beverage area has/have adhering foreign material. Single service, single use and clean sanitized utensil and scoops used for meatball and marinara sauce. stored in the food preparation area are exposed to splash, dust, or other contamination. The reachin freezer located in the backroom of food establishment has/have adhering/dripping condensation water. Condesation water was observed to be dripping ontop of cookies stored inside reach in freezer.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Lemons and limes on the self serve beverage station need to be taken off of the self service line due to potential contamination of the tong handle touching the lemons and or the limes. Employee's wearing large earrings and or bracelets while preparing/handling food or contacting clean food contact surfaces.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. There are several areas around the food establishment that need to be cleaned. Example: lighting around the food prep area and the red expo countertop needs to be sanitized every two hours.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. There are several towels around the food establishment that are not inside a sanitizer bucket.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Both lids on the outdoor receptacle are open.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 07/20/2015 | 78 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 12/23/2014 | 93 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the front counter is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the front counter is not providing sufficient hot water for handwashing.
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Regular | 06/13/2014 | 93 |
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